Brauerei und Räucherei Trun

Wolfgang Kuhn successfully runs a microbrewery in Trun – and smokes salmon to go with the beer. There are four brewing kettles in his small business on 35 square meters and Wolfgang produces 1000 liters in them every month. "A brewing cycle takes 27 hours," says the 35-year-old. His range convinces "with a lot of power and spiciness", which not only appeals to men: "My beers are neither bitter nor sweet, but simply fruity and drinkable." In addition to brewing beer, he smokes salmon in a cubic-sized oven with Canadian hickory wood. The fish come filleted from the Swiss Lachs farm in Lostallo, southern Graubünden. The trained chef processes around 600 kilos a year – "at Easter and Christmas it's 45 kilos a week". Beer, says the connoisseur, goes perfectly with the delicacies. "A pale salmon is ideal for poached salmon, an amber for smoked salmon." For our smoked salmon, we recommend pre-ordering so that we can guarantee you the desired quantity.